Thursday, June 13, 2013

Anuga 2013: Your Innovation Destination

With just one week until the first day of summer, we must not get too lost in the dog days, as autumn will be here sooner than you can imagine. And every odd-year autumn, like this one, hosts Anuga.

Anuga is not only the largest food and beverage fair in the world; it’s also the sector’s most important fair for new markets and target groups. It’s the perfect venue for all the latest trends and themes--and a great place to make first-rate contacts and business deals.

Because TOMORROW MORNING TODAY will already be YESTERDAY…this is why you want to attend Anuga, either as an exhibitor of dairy foods available for export or as a visitor tracking the trends. This biennial event will take place October 5 to 9, 2013, in Cologne, Germany. A central business and communications platform, Anuga brings together the suppliers and top-decision makers of the global retail trade and foodservice and catering markets.

For more information on exhibiting as part of the U.S. Pavilion, visit HERE.

Following are some innovations you would have experienced firsthand had you attended Anuga in 2011. Plan on attending this year! Every hall is a classroom and every introduction a new business opportunity. I hope to see you at this innovation destination.

Lightfood OU in Estonia, a small state in the Baltic region of Northern Europe, showcased the sour milk drink Dietan. This slightly carbonated drink, also simply known as tan, is a less viscous version of kefir and is rich in probiotic bacteria. It is usually consumed plain, but if flavored, it will not contain added sugars. Tan has been consumed throughout the Caucasus mountain region since ancient times. Only in the past decade has it been commercially produced, with distribution primarily in Russia. That is changing.

Germany’s Probiotan GmbH also sampled its line of Tan beverages. The company produces it in a variety of flavors, including banana, carrot, cherry, dill and strawberry. The fruit and vegetable varieties contain pureé or concentrate for natural sweetness. I expect to see more acidified dairy beverages this year.

Italy’s Trentingrana produces a namesake cheese with milk exclusively from farms in the Trentino region. The cheese stands out for its special sensory characteristics, as well as the fact that it is made from milk from cows fed exclusively on fodder and non-GMO feed without the addition of additives or preservatives. The company invested in easy-to-open packaging in response to consumer requests.

Also from Italy, Luigi Guffanti 1876 s.r.l. debuted Formaggio 1/3 Birra, a whole cows milk cheese that is made with beer. Specifically, the company mixes Italian beer made by Brewer Un Terzo directly into the whey during cooking, which lends the cheese its fine aroma and beer flavor.

Germany’s Bruno Gelato introduced a line of lactose- and gluten-free ice creams in Chocolate, Strawberry and Vanilla varieties.

Germany’s Bauer Private Dairy launched under its Mövenpick brand a line of ready-to-drink milkshakes. These fine and creamy premium shakes with their airily light consistency and just a hint of sweetness come in four varieties: Bourbon Vanilla, Piemont Hazelnut, Strawberry Lemon and Swiss Chocolate.

And Switzerland’s Emmi showcased the many innovative refrigerated dairy desserts concepts acquired from its purchase of Bonta Divina.